Georgé Bruet
Chicken in a parsley wine sauce - contributed by L. J. Spencer, Jr.

Original recipe is from Le Manegiér de Paris; translation by Janet Hinson:

George Soup, Parsley-laced Soup. Take poultry cut into quarters, veal, or whatever meat you wish cut into pieces, and put to boil with bacon; and to one side have a pot, with, blood, finely minced onions which you should cook or fry in it. Have also bread browned on the grill, then moisten it with stock from your meat and wine, then grind ginger, cinnamon, long pepper, saffron, clove and grain and the livers, and grind them up so well that there is no need to sift them: and moisten with verjuice, wine and vinegar. And when the spices are removed from the mortar, grind your bread, and mix with what it was moistened with, and put it through the sieve, and add spices and leafy parsley if you wish, all boiled with the blood and the onions, and then fry your meat. And this soup should be brown as blood and thick like 'soringe.'

Note that always you must grind the spices first; and with soups, you do not sift the spices, and afterwards you grind and sieve the bread.

Note that this is only called parsley-laced soup when parsley is used, for as one speaks of 'fringed with saffron,' in the same way one speaks of 'laced with parsley,' and this is the manner in which cooks talk.

Modern recipe:

  • 8 Chicken quarters 
  • 4 slices Bacon, diced 
  • 2 Chicken livers 
  • 2 Onions, finely minced 
  • 1 Tbs. Cooking fat (e.g., lard) 
  • ½ cup Blood 
  • 1 slice Bread, toasted dark 
  • ½ cup Chicken stock 
  • ¼ cup Red Wine 
  • ¼ tsp. Long pepper, ground 
  • ½ tsp. True cinnamon, ground 
  • 1/8 tsp. Cloves, ground 
  • 1 pinch Saffron, ground 
  • ¼ tsp. Grains of Paradise, ground 
  • 1 Tbs. Verjuice 
  • 1 Tbs. Red wine
  • 1 Tbs. Wine Vinegar 
  • ¼ cup Italian parsley (leaves only) 
  • ¼ tsp. Black pepper, ground 
  • ¼ cup Lard
In a large pot, cover chicken and bacon with water. Bring to a boil. Reduce heat to medium. Cook until chicken is tender but not falling apart or until flesh turns white. Remove chicken from stock. Continue boiling the stock until it is reduced by half.

In another pot, sauté onions in fat until transparent and tender. Whisk in blood. Continue cooking on low. 

Mash liver and put through a sieve. 

Mash parsley.

Moisten bread in ½ cup of stock and ¼ cup red wine. Moisten long pepper, cinnamon, cloves, saffron, grains of paradise and black pepper in 1 T red wine, verjuice and vinegar. 

Mash bread mixture and force through a strainer.

Mix liver into onion mixture. Mix blood into liver mixture, stirring continuously. Add parsley. Mix in bread mixture and spice mixture. Simmer, stirring continuously for 5 min.

Brown chicken in lard. 

Serve chicken with sauce poured over top. Makes 8 servings.

Metric, Celsius, & Gas Mark Equivalencies

L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.

A Boke of Gode CookeryThe Historical Cookery Page

Georgé Bruet © 1999 L. J. Spencer, Jr. | This page © 2000 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence